Blueberry Crumb Cake

One night while I was flipping through one of my three million (at least that what it seems like) recipe books, I came across this recipe. Piece of Cake! is a recipe book with tons of easy from-scratch recipes for homemade cakes. This is actually the blueberry variation of the New York Style Crumb Cake. I’m somewhat picky with blueberry desserts on how the consistency turns out, and was very pleased when I bit into this thick and fluffy cake with the blueberries being so soft and moist…and of course that crunchy cinnamon topping.

I sent this picture to my mom and told her that this has her name written all over it…too bad she lives in a different town. She loves anything with blueberries, and especially coffee to go with it. This would seriously be the perfect accomplice to a hot cup of coffee. Whether it’s breakfast, dessert or an afternoon snack, this definitely hits the spot.

For the Cake:

4 cups all purpose flour

2 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

4 large eggs, at room temperature

2 cups buttermilk

1/2 cup unsalted butter, melted and slightly cooled

1 pint fresh blueberries (or 1 1/2 cups frozen blueberries)

Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add eggs, buttermilk, butter, and vanilla to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 1 minute. Gently stir in blueberries, spread batter evenly into greased and floured 9×13 inch metal cake pan. Sprinkle with topping, bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.